Simple Indian Style Chicken Curry

I do admit that I have a lot of spices and herbs. Whenever my friends come to visit, they often ask if I cook Indian curry with all those spices. My spices collection compiled overtime mostly because of my heritage and my past residences, I love cooking cuisines like Chinese, Southeast Asian, and Mexican which requires different spices. At first I thought making Indian curry from scratch seems a little intimidating as I thought it requires a lot of time and skills, but I realized that it can actually be very simple! The taste turns out to have a lot more depth than curries that use curry powder! I am sure you will like making curry from scratch once you start! You will not regret it!

INGREDIENTS (3 SErVINGS)
Chicken Thigh Meat2 Pieces (1lb / 450g)
[A] Yellow Onion½
[A] Grated Garlic2 Teaspoons
[A] Grated Ginger2 Teaspoons
[A] Salt1 Teaspoon
[B] Canned Diced Tomato½ Cup / 120ml
[B] Ground Coriander3 Tablespoons
[B] Ground Cumin2 Teaspoons
[B] Ground Turmeric2 Teaspoons
[B] Cayenne Powder½ Teaspoon
[C] Garam Masala2 Teaspoons
[C] Salt¾ Teaspoon
Water¾ Cup / 200ml

DIRECTIONS

  1. Remove the skin of the chicken thigh meat and cut into smaller bite size pieces.
  2. Finely dice the onion.
  3. Heat some oil (I recommend coconut oil) in a pan and cook the diced onions with [A] ingredients on high heat for around 30 seconds, then turn to low heat and cover the pan with a lid to further cook for 5 minutes.
  4. Add [B] ingredients to the pan, stir well and cook for a few more minutes. If the mixture turns out too dry, add 1 tablespoon of water.
  5. Turn the heat to medium, add the chicken pieces and [C] ingredients and stir well so that the chicken is fully covered in the mixture.
  6. When the surface color of the chicken turned to a cooked color, add water to the pan, cover with a lid and cook on low heat for 10 minutes.
  7. Serve with naan or steamed white rice.
  8. DŌZO!

Recipe adapted from [Inada Shunsuke‘s Cookbook]

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